Tasty burbot ear - just cooking

Kitchen appliances and utensils: stove, knife, cutting board, pliers, two pans, a bowl, a spoon.

Ingredients

Step cooking

1. Take frozen burbot about 5 kg. We remove the fins, cut off the head and tail, but do not throw it away.
   
2. Along all the fish with a knife located vertically, make cuts on the skin. This is in order to remove it with a flap.
   
3. Then, prying one corner of the skin with a knife and grabbing it with pliers, we begin to rip off the skin. Then we continue with our hands. The skin is not discarded. We will boil it, and it will make a wonderful broth in the broth. Carefully remove the fillet from the tail, cutting with a knife.
   
4. Then we wait until it melts, and we gut it. When chilled, the insides are easier to separate. The peculiarity of burbot is that it has very few fillets and very large innards. From the insides we need the liver and caviar (if any). Burbot liver is a valuable product, almost the same as cod liver. We remove the ducts (they are bitter). To separate the meat from the ridge, we make an incision along the ridge and simply “pull” the fillet with our fingers. The ridge is not thrown away - it will also go into the broth. Well washed meat and burbot liver.
   
5. We take out the gills from the head. Skin, tail, head, ridge of mine, put in a pan, pour cold water and simmer for at least 20 minutes. This is due to the fact that burbot is a river fish. And parasites are often found in river fish, which die only after 20 minutes of boiling. Cook under cover for 20 to 40 minutes over low heat.
   
6. We clean and wash one medium carrot, two medium onions, 3-4 potatoes.
   
7. To make the broth tastier, add a handful of peeled and sliced ​​carrots and coarsely chopped onions. Wash another onion, without removing the husk, and put in a simmer for color.
   
8. After 40 minutes, we take an empty pan, put a sieve in it and filter the broth. For further cooking, we need only the broth itself (we throw out the rest).
   
9. We wash the pan in which the broth was cooked, put a sieve on it and filter the broth again. We put on a stove on a strong fire. While the broth is heated, we put in it the remaining coarsely chopped onions, carrots, chopped in circles, and potatoes, chopped in large pieces. Carrots give sweetness, onions - spicy, and potatoes - fullness. Salt with coarse salt to taste.
   
10. Liver and fish fillet cut into portioned pieces. When the broth boils, lay the fillet and liver.
    
11. Small bunches of green onions and parsley. Separate the leaves from the parsley. From the green onions cut the green part. Parsley stalks and the white part of the onion feathers are finely cut and added at the beginning of cooking, because the stems are stiff and need to be boiled together with all the vegetables and fish.
    
12. After boiling, add 3-4 bay leaves, freshly ground pepper to taste, reduce heat and cook under the lid for at least 20 minutes. We cut the parsley leaves and the green part of the onion feathers and put them in the pan after 20 minutes. Close the lid, turn off the fire and wrap in order to sterilize the greens. The ear is ready. After 5 minutes, you can serve it to the table.
    

Video recipe

The video shows in detail all the stages of cooking burbot fish soup in dynamics.

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